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Ancho Chili-Spiced Tilapia Recipe

Ancho Chili-Spiced Tilapia Recipe

I love a little spice in my life, and with this dish, that’s exactly what you get! A few pantry staples and 20 minutes are all you need for this light, flaky tilapia. —Jennifer Schaub, Chandler, AZ
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ancho chili pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 4 tilapia fillets (4 to 5 ounces each)
  • 1/3 cup reduced-fat chipotle mayonnaise
  • 1 teaspoon lime juice
  • 1/4 teaspoon dried oregano

Directions

  • 1. Combine the first six ingredients; sprinkle over fillets. Cook fillets in a large nonstick skillet coated with cooking spray over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.
  • 2. Meanwhile, combine the mayonnaise, lime juice and oregano in a small bowl. Serve with fillets. Yield: 4 servings.

Nutritional Facts

1 fillet with 1 tablespoon sauce: 150 calories, 6g fat (1g saturated fat), 62mg cholesterol, 495mg sodium, 3g carbohydrate (1g sugars, 0g fiber), 21g protein Diabetic Exchanges: 3 lean meat, 0 fat.

Reviews for Ancho Chili-Spiced Tilapia

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MY REVIEW
pajamaangel
Reviewed Feb. 19, 2015

"This isn't exactly an accurate rating as I had to make a substitution with the ancho chili powder. I couldn't find it at my store so I substituted chipotle chili instead. Keep in mind chipotle is hotter than ancho. I was certainly glad the mayo tasted wonderful! It helped cool down the spice on the fish a little bit."

MY REVIEW
melgoody03
Reviewed Oct. 15, 2014

"This makes a simple and quick dinner. My family likes the fish (even my toddler), but we don't really care for mayo so I don't bother with it."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.